Sichuan pepper 花椒 (Huā Jiāo) is an ancient spice unique to China's southwestern Sichuan Province, and have been used to for both culinary and medicinal purposes. It has also been referred to as Szechwan Pepper, Chinese prickly ash, rattan pepper (for the green variety), mala pepper, etc. Literally, it means flower pepper, as the red husks that hold black seeds inside “bloom” like a flower when ripe.
Unlike its name suggests, it’s neither a pepper nor a chilli. It is made from seed husks of a prickly ash shrub (Zanthoxylum), which is in the rue or citrus family. It has a very fragrant flowery (lavender-like) scent with a mouth-tingling lemony flavor. It’s not spicy like a chile pepper nor peppercorny like a black or white peppercorn.
Sichuan pepper is a key ingredient in Chinese Five-Spice, and commonly used to make Sichuan dishes such as Mapo Tofu (Mapo Doufu), Kung Pao Chicken (or Shrimp), Dan Dan Noodles, Bang Bang Chicken, Szechuan Beef and Chongqing Hot Pot. Make your own Sichuan pepper infused oil, Five Spice or Salt & Pepper Spice Mix that can be used in dipping sauces, dressings and dishes.
Packaged in a sealed kraft resealable pouch.
Product is Non-GMO, all natural, gluten-free and vegan.
$7.99 Regular Price